The Ishikawa Prefecture sits in central/western Honshu (depending on how you divide the island). It’s capital, Kanazawa, is known for its rich tradition of handcrafted items, particularly gold leaf, and its preserved Edo-era atmosphere. In fact you can wonder around areas reminiscent of Kyoto’s Gion district without the crowds. However, something else the city is known for is Kanazawa Curry, which has become popular nationwide.

Kanazawa Curry vs “standard” Japanese curry

Japanese curry is one of the most popular dishes in Japan. Originally deriving from Indian curry brought to Japan by British merchants, locals in Nagasaki began using local ingredients to create Japanese curry today. The curry is made from a roux, which is added to common vegetables such as onions, carrots, and potatoes. From there, you can add meat, such as beef, pork, and chicken, and breaded deep-fried cutlets, which are very common.

On the other hand, Kanazawa curry has several recognisable features that set it apart from ordinary Japanese curry.

 Kanazawa curry is thicker and darker as it uses a thicker and richer sauce (i.e. less water is added to the roux), which is the biggest difference. It also contains more flavours, such as onion, garlic, and ginger, and uses flour and oil in the roux. Another deviation from “standard” curry is that the roux also usually has its ground meat: beef or (more commonly) pork. Depending on the restaurant, they may add curry powder, tonkatsu sauce, small amounts of coffee and/or chocolate to deepen the flavour. As a result, the flavour is less sweet than standard Japanese curry.

Almost by default, Kanazawa curry comes with chicken katsu or tonkatsu (fried pork cutlet), although a “cheaper” menu option often exists that removes the katsu. Another distinct feature is the Worcestershire-based sauce that is usually drizzled on top of the katsu.

On the side is a large pile of shredded cabbage, a must-have side, and free additional cabbage helpings are standard.

Apart from the curry itself, the presentation also gives it its distinct look. Served in stainless steel serving trays/bowls, you won’t find chopsticks anywhere, even if the presence of cabbage would suggest otherwise. Instead, this dish is always eaten with a spoon.

The First Kanazawa Curry

The first curry recognised as “Kanazawa Curry” was created in a shop called Champion Curry in 1961 by Shigeru Tanaka, a former chef of a Western-style Japanese restaurant in Osaka.

His curry was an immediate success, leading to other shops imitating the now-famous curry. Some of them even became national chains, such as Go! Go! Curry was started by one of Shigeru’s students who moved to Tokyo, where curry captivated diners nationwide and in the capital in the early 2000s.

Where can I eat IT?

If you are going to Kanazawa, going to Champion Curry is a must as the original creators. Another shop known for its curry is Gold Curry, which is known for covering the rice with its thick curry and offering a wider range of toppings.

There are also other small local shops with twists on the dish, so spending a couple of meals eating your way around the city and comparing is not a bad idea.

If you are not in Kanazawa, you can still try one of the major chain restaurants, such as Go! Go! Curry or Turban Curry, each with branches in many cities and towns across Japan.

You can also try making it yourself; some supermarkets sell Kanazawa-style curry roux or ready-made pouches.

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